Beef goulash "natural" without tomatoes and peppers
Time
Preparation time: 20 min.
Beef goulash "natural" without tomatoes and peppers to grandma duck.
Vorbermerkung:
After reading the vast majority of goulash recipes I had the impression: These people do not like beef, the nice flesh taste covered with tons of spice and "goulash" ingredients. Therefore, I would like to suggest that you forget that there is a lot of paprika and so on, just because the court originally came from Hungary. I have nothing against the Hungarians, but "me san me"!
(The real Hungarian gyulash is what we would call "kettle meat" anyway - the Magyare does not take the nobler parts of his cattle).
Goulash may be spicy, but it does not have to. Paprika is usually spicy, rose paprika scarcely. But both have so much taste that I do not like it so much. Anyone who thinks that without peppers is not a goulash, can maintain this opinion and take with me to the grave. But not without tasting my recipe at least once. Here it is:
1 kg of good beef goulash (second choice is synonymous, but then has to simmer longer - a little fatter meat is the taste even extraordinarily good!)
Some onions (by eye and taste)
Salt, pepper (initially little, to taste at the end)
Water or broth
Otherwise nothing, tomatoes, tomato paste, peppers and powder, red wine stay where they are.
If necessary cut pieces of meat slightly smaller. Dice onions roughly. Meat in sufficient oil (better no olive oil, I'll use rapeseed oil) sear, turn it more often. Only add the onions when a clear browning has occurred. Also, the onions must already "catch browning" easily. Only now add water or broth - not too much!
Consider that from 1 kg of beef by itself creates a broth with which no brewing powder comes along - so definitely leave out!
Simmer gently over low heat. If necessary, add a little liquid. The cooking time can not really be specified, it depends on the quality of the meat. Nightmare: Eaten dairy cow. So try in between. If you are smart, go for that purpose a bit more goulash!
When the onions are completely overcooked, no further binding of the sauce is necessary. A lot of sauce is nice, but less is often more, because stronger.
Spätzle or ribbon noodles are best suited for this. Of course, dumplings go as well. Potatoes? A matter of taste.
